Winelicous Capped Steaks
First Place Winner - 2013 Missouri State Fair (Cooking with Missouri Wine)
Pam Steen, Leeton, Missouri

White Wine Seared Steak:
2 Kansas City strip beef steaks
Coarse salt
Black pepper and Larry the Cable Guy Seasoning, to taste
2 tablespoons butter
1/2 cup semi-dry white wine

White Wine and Garlic Mushrooms:
2 tablespoons butter
1 tablespoon olive oil
2 to 3 cloves garlic, minced
1/2 cup semi-dry white wine
16 ounces fresh mushrooms (your choice of type), halved or sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley

For the steaks: Rub steaks with salt; let stand for 1 hour at room temperature. Rinse salt off steaks; pat steaks dry. Season to taste with pepper and seasoning mix.

Heat a large cast-iron skillet over high heat.  Add steaks, searing the fat sides first; turn to sear both sides of steaks (melt butter in hot skillet if needed).  Turn off heat. Add wine and cover.  Let stand 5 to 10 minutes, or until done as desired. Test for doneness with a meat thermometer: rare, 140 degrees; medium, 160 degrees; well, 170 degrees.

Meanwhile, prepare mushrooms: Heat butter and olive oil in skillet over medium heat until butter is melted and starts to bubble. Add garlic, stirring frequently, until it turns golden, 30 seconds to 1 minute. Stir in white wine and bring to a simmer.  Add mushrooms; toss to coat with sauce. Reduce heat to medium low; cover and simmer  5 to 8 minutes, or until mushrooms are cooked through and golden. Drizzle with lemon juice and sprinkle with parsley.

Serve mushrooms on top of or alongside steaks.

Yield: 2 servings.